Whole-wheat flour, cornmeal, and flax seed meal make this tender, thin crust distinctive. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine 1 cup of the bread flour, whole-wheat flour, cornmeal, flax seed meal, yeast and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

  • Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).

  • Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Nutrition Facts

144 calories; 2.2 g total fat; 0.2 g saturated fat; 245 mg sodium. 88 mg potassium; 27.2 g carbohydrates; 3.3 g fiber; 4.8 g protein; 9 IU vitamin a iu; 74 mcg folate; 14 mg calcium; 2 mg iron; 25 mg magnesium;